By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb ½ lamb shoulder 1 onion, peeled and quartered 1 head garlic, halved 2 bay leaves 2 sprigs rosemary For the potato torte 500g/1lb 2oz potatoes, peeled and sliced very thinly …
By Paul A Young From Saturday Kitchen Ingredients For the brownie layer 150g/5½oz crunchy peanut butter (ideally sugar-free) 50g/1¾oz golden syrup 150g/5½oz caster sugar 1 tsp vanilla bean paste 25g/1oz cocoa powder 275g/10oz dark chocolate 100g/3½oz light rye flour 1 tsp baking powder ½ tsp sea …
By Jane Baxter From Saturday Kitchen Ingredients For the shortcrust pastry 175g/6oz plain flour 1 tsp caster sugar 125g/4½oz cold butter, cut into small cubes 3–4 tbsp iced water For the filling 1 butternut squash, peeled, deseeded and cut into 1cm/½in …
col type=”one-fourth”] Preparation time 30 mins to 1 hour [/col] By Matt Tebbutt From Saturday Kitchen Ingredients For the potato dauphinoise 1 garlic bulb 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 100g/3½oz unsalted butter, plus extra for greasing 2 sprigs fresh thyme …
Preparation time 1-2 hours Cooking time 30 mins to 1 hour Serves Makes 1 large torte For this recipe you will need a 23–25cm/9–10in tart tin. The “Linzer Torte” is considered the oldest known cake …
Preparation time 30 mins to 1 hour Cooking time 1 to 2 hours Serves Makes 1 large two-tiered cake Mary’s twist on this Hungarian cake has a full twelve layers in two tiers and is …
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 10 Yes it really does serve ten, it is so rich! If you do not have a spring-form tin, spoon the mixture …
